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Applied Biological Chemistry
Fig. 5 | Applied Biological Chemistry

Fig. 5

From: Supplementation of non-fermented and fermented goji berry (Lycium barbarum) improves hepatic function and corresponding lipid metabolism via their anti-inflammatory and antioxidant properties in high fat-fed rats

Fig. 5

Supplementation of non-fermented and fermented goji berry improves lipid profiles. Gene expression of PPARγ (A) and SREBP1c (B) and serum TG level (C) in rats fed an LF or HF with or without 2% non-fermented or fermented goji berry supplementation diet for 6 weeks. Values are means  ±  SEMs; n  =  8/group. Significant differences are denoted as an asterisk (*) at *p  <  0.05, **p  <  0.01, ***p  <  0.001, and ****p  <  0.0001. HF high fat; HF HF without goji berry; HF/FGB HF with fermented goji berry in diet by 1% (w/w); HF/GB HF with non-fermented goji berry in diet by 2% (w/w); LF low fat; PPARγ peroxisome proliferator-activated receptor gamma; SREBP1c sterol regulator element-binding protein 1c; TG triglyceride

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